Tag Archives for Mick Brown

This was originally written in 2014 for my big “BBQ Made Easy” Cookbook. Much has happened since then. Hopefully, it will help put ‘All Things BBQ” into better perspective for you. Since my Food Network appearance, and with the growing international popularity of BBQ RESCUES!, this is the perfect time for an Update. And Yes, that Cookbook Project is officially back on track. Stay Tuned…

Have you ever considered where the phrase “BBQ” comes from? When you think about it, this could one of the World’s Greatest Mysteries. How did the word “BBQ” spread across the planet? Could it be that- among international languages- it is easier to say “BBQ” to describe tasty food? The all-inclusive term is used regionally around the United States, and in countries all over the world. I could write volumes to describe the million different styles of Grilling and Smoking Food. However, the most common ways food considered BBQ is prepared around the world can be put into 4 Simple Categories.

Checking out a sidewalk Mixed Grill at a BBQ Restaurant in Puerto Vallarta, Mexico.

2. BBQ Sauces– They come in a wide variety of flavors and colors all over the world. Most are commonly used to coat Grilled or Smoked foods. Many are also added to Broiled, Baked, Slow Cooked and Fried Dishes; or as Condiments (for French Fries, Baked BBQ Chicken. Fried BBQ Chicken Wings, Slow Cooker BBQ Pulled Pork, etc…)

Loved the Texas style Homemade BBQ Sauces at Bodean’s BBQ in London.

3. Grilled Foods– There are a vast array of cooking styles and techniques that people consider Grilling. From using a Griddle, to a Grill Pan, charring food in a Skillet or Wok, Stovetop and Countertop Grilling Devices. Of course, there is plenty of Outdoor Grilling with Open Flame, on a Grill or in a Pit.

Moroccan style Grilled Chicken with Couscous and all the Trimmings we had at Momo’s in London.

4. Smoked Foods– For some people, food isn’t BBQ unless it has been infused with some form of smoke flavor. This can be done with Liquid Smoke, Wood Chips, Wood Chunks or cooked in a Wood Burning Oven, Terrine or Pit.

Smoked Ribs are very popular at The Joint restaurant in New Orleans.

Of course, there are many exceptions. For some reason, when it comes to Vegetable and Seafood dishes, people tend to refer to them as “Grilled” or “Smoked”, as opposed to BBQ. This is true even when they are cooked using the same techniques as the Meats. The popular dish BBQ Shrimp in New Orleans is sautéed in a skillet and served with a pan BBQ Sauce. A big food chain in Korea is called BBQ Chicken. For them, the term “BBQ” stands for “Best of the Best Quality. While Grilled Chicken is on their Menu, the chain is best known for Fried Chicken. Go Figure…

I probably end up eating something from each of the 4 Categories of BBQ at least every week. Sometimes I get the “Quadruple BBQ Crown” all in one day. Feel free to share your Thoughts or Experiences with foods from The List. We’d be especially interested in seeing your BBQ Photos from around the world.

Until next time, Eat and Be Well.

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Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. In May of 2015, he won Grill Master Champion on Food Network’s Cutthroat Kitchen on special BBQ episode “Grill or Be Grilled” (Season 8, Episode 3). He also recently appeared on Bravo TV, catering for the Cast of Vanderpump Rules (Season Finale). He is also author of web blogs The Adventures of Tastee BQ and BBQ Catering Confidential. His newest project BBQ RESCUES!, includes a Blog Talk Radio Show, Youtube TV Channel and Podcasts on iTunes. Email- Mick@TasteeBQ.com

Can you believe the above Mixed Grill (pictured) was done in less than 2 Hours by a BBQ Lesson Client learning how to cook on a Gas Grill for the first time?

You may have noticed “tumbleweeds” rolling through BBQ Catering Confidential lately. True. I’ve been led astray by several projects, but have not wandered very far. Since winning for Grill Master on Food Network’s Cutthroat Kitchen, I had been invited to do a last minute 4th of July BBQ Catering at the legendary (former) Beatles Mansion in Hollywood Hills. I have made appearances at several local events including the Western Foodservice & Hospitality Expo at the L.A. Convention Center and 2015 National Night Out at The Greek Theatre. Last week, I was filmed catering an elegant BBQ Buffet for a very popular Reality TV Show. More details coming once I receive the Fall air date. Stay tuned.

A big Thanks to the Western Foodservice and Hospitality Expo for the Invite to sample new and classic Foods and Brews.

Closer to home, I have launched a new series called BBQ RESCUES! with Chef Mick Brown. It is my first Multi-Media project featuring several platforms with a BBQ RESCUES! TV Channel on Youtube, BBQ RESCUES! Podcasts and Live Talk Shows on Blog Talk Radio, as well as BBQ RESCUES! Podcasts that just got added to iTunes. We are also building a http://www.BBQRESCUES.com website with links to everything, and that will offer Free Easy Grilling Recipes. Your patience is appreciated as I slowly grow familiar with all the new technical challenges.

He didn’t judge my episode, but it was nice meeting Food Network’s Cutthroat Kitchen Judge Jet Tila at the Western Foodservice and Hospitality Expo.

There are already a few BBQ RESCUES! episodes available online. The first video was shot in Shreveport, Louisiana with me helping Chef Carolyn Manning, a potential James Beard Foundation Contest Winner, get votes for her BBQ Mushroom Burger. The next is a brief gag reel featuring BBQ Cannibal Birds competing to eat my BBQ Chicken in the Park. The latest one is filmed at Fairfield Place (the oldest Bed and Breakfast) in Shreveport and shows how you can use any BBQ Gas Grill as a Smoker.

As a Bonus, the Client learned how to Smoke Chicken Breasts over Indirect Heat on a Ceramic Egg Grill.

The Shreveport BBQ Mushroom Burger episode was also made into a Podcast, along with a two part broadcast from the 2015 National Night Out event at The Greek Theatre. There are some fun moments as I chat BBQ with several participants, including members of the LAPD, and some Community Groups. The biggest Highlights are probably the original audio performances by a seasoned Acapella group called JONDO. They were former competitors on America’s Got Talent, and BBQ RESCUES! is trying to help this talented musical group get more exposure.

BBQ Mushroom Burger at Blue Southern Comfort Foods in Shreveport, LA. made the Top 5 (actually 2nd Place), and is heading to New York. Congratulations to Chef Carolyn Manning on her exciting James Beard Foundation’s Better Burger Project win!

So far, it has been very fun developing the new shows. More BBQ RESCUES! material has already been filmed, including my family reunion in Shreveport and more from the Birthday Catering in the Park where I met the BBQ Cannibal Birds. This week, I am adding the very first Recipes to the BBQ RESCUES! Blog. They come from a Private Grilling Lesson where I helped the Beverly Hills Client learn how to use a Gas Grill for the first time. Then he throws a Cookout for about 20 Family and Friends on the same night. I hope you will enjoy a BBQ RESCUES! TV Video, Podcast or visit to the new website when you have a chance. Until next time, Eat and Be Well.

Chef Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Catering, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” He recently appeared on the Food Network for “Grill or Be Grilled” a special BBQ Edition of Cutthroat Kitchenwhere he won the Champion Title of Grill Master. Episode is available on iTunes. Email- Mick@TasteeBQ.com

Yes, it is that time once again to reflect on another year gone by. As always, the world of BBQ continues it’s impressive growth in many ways. We have seen BBQ/Grilling related TV shows thrive on Food Channels, and in unexpected places like Travel TV. Online BBQ Blogs continue to grow in both popularity and with a wider variety of material available on the info super-highway. Both established and new forms of Social Media continue to create new bridges for BBQ Enthusiasts throughout the world.

For me, the Year 2014 has been a game-changer on many fronts. I had the opportunity to cater many events for a nice variety of new clients, along with old favorites. My BBQ Rub company expanded to offer a healthier alternative- HEROIC! Rub, which has been very well-received. I also had the chance to attend my first Gluten Free Expos and meet some of the exciting leaders of this Food Movement. I competed in my first-ever television Cooking Competition on Spike TV, and was featured in their humorous online video. Finally, had the pleasure of checking out BBQ in Chicago, New York, Las Vegas, Puerto Vallarta (Mexico), Toronto (Canada), as well as new spots here in Los Angeles.

A Guest at Catered BBQ Wedding takes small servings of Smoked Waygu Steak and Salmon, leaving plenty of room on the plate for Salad and Grilled Veggies.

In this New Year, I hope to work on-

1. Showing More Appreciation– Sounds simple, but the busier I get with ongoing projects, the simpler it gets to just put out Blog after Blog. This year I will make a bigger effort to keep up with reading fellow Bloggers, as well as staying in contact with followers of my Blogs.

2. Celebrate Healthier Eating– There is always a place in my heart (and my tummy) for the Traditional BBQ we grew up with, even with the fat and sugar. However, it is always my mission to find satisfying alternatives that offer big taste, with fewer Calories. I regularly offer Vegan, Vegetarian and Gluten Free Recipes. Will do my best to make them even better.

3. Do Diabetic BBQ– You haven’t heard of Diabetic BBQ? Sounds delicious, huh? Due to family reasons, I will be adding Diabetic-Friendly BBQ Recipes in the upcoming year. Though new to me, it isn’t too far from what I already do- grill with Superfoods whenever possible. These Recipes will consist of Veggies on 1/2 the plate, 1/4 with a healthy Starch and 1/4 with a lean Meat (protein). The big difference is making Meat the “Side Dish”. No more loading my plate with various BBQ Meats and Cheesy Potatoes (or Macaroni), saving a little room on the side for creamy Cole Slaw.

4. Share More of Your Recipes– Over the past year, I have had the privilege of making contact with many talented Food Bloggers, as well as Home Cooks. A few of their Recipes already appear on my blogs/websites, but there are so many more to share. You will be seeing them in the upcoming months.

For a twist, try Grilling your Tomatoes and Peppers before added them to your Sandwich, Salad or favorite Recipe.

That is it for now. I am looking forward to having more exciting and delicious adventures in the New Year 2015. Hope the same for you. Of course, BBQ will continue to grow and thrive in all-new ways. Wishing you the Best. Until next time, Eat and Be Well.

OK. Maybe you don’t own a custom built ormanufactured BBQ Smoker. Still, it can be easy to add fresh Wood Smoke flavor to your cooking at home. Smoking always adds a delicious new dimension to foods. There are literally Thousands (1000’s) of Makes, Models and Styles of BBQ Grills throughout the world. When you add in the wide variety of DIY BBQ Pits and Grill hybrids created by home GrillMasters, the number can easily be in the Millions. We see Hundreds of photos of unique, homemade BBQ Grill creations each week on Google+. Twitter, Facebook and Pinterest.

The World’s easiest way to add Smoky flavor in your home kitchen. Make a DIY Stovetop Smoker using a dedicated Pot, Foil Wood Chip Pouch and a Food Rack (not pictured). Best used gently with Pre-cooked foods.

Smoking has been used as a technique to preserve food for centuries. Along with natural Wood Smoke, cooks would also use some form of Salt or Sodium to cure meat. Of course, Salt adds plenty of flavor, but most Nutritionist’s agree that “Less is more”. That is one of the reasons I made POWER Rub with much lower amounts of Sea Salt and Brown Sugar. We decided to produce HEROIC! with No Added Salt or Sugar.

A common way to add Smoke for Charcoal Grilling. Place soaked Wood Chips or Chunks directly onto the hot coals.

When you are ready to add Smoke, here are 6 Easy Ways To Get Your BBQ “Smoke-On” at Home:

1. Outdoor Smokers or Custom Smoke Pits/ Boxes- Most common, really not too difficult to use once you get the hang of it. The more time you spend experimenting, the better you become at it.

2. Charcoal Grills- The more interior space the better, but any size will do. Whether using Wood Chips, Chunks, Pellets or Cubes- food comes out better by the use of Slow and Indirect Smoking. The technique will differ for each Grill. The best way to learn is to search “Indirect Smoking on (Add Your Model) Grill”. The internet shall reward you with a wealth of knowledge.

3. Gas/ Laser Grills- Indirect Smoking techniques differ with each model. Some have built-in smoker drawers, for others you can purchase a metal smoke box or tube. Or you could use an aluminum foil pan, or make your own foil basket (or “Hobo Pouch”). Another good occasion to search “Indirect Smoking on (Add Your Model) Grill”.

4. Electric Smokers- There is a good selection available for outdoor and indoor use. However, this category is a favorite for creative and inventive BBQ cooks all over the world. The fact is: you can use any high heat element or source to create natural wood smoke. The level/duration of smoking and chamber used makes all the difference. A good search would be “Homemade Electric Smokers”. You’ll be surprised by the DIY variety.

5. Stovetop Smoking- This technique is best used to add quick, natural Wood Smoke flavor to pre-cooked foods. Some Stovetop models are commercially available. This can be easily done DIY at home by using a dedicated Pot, Chip Pan and a Food Rack. Stovetop Tea Smoking has been used by Chefs around the world ever since stoves were invented.

6. Smoke Guns/ Countertop Chambers- These new devices are easy to use, but may be difficult to obtain for your kitchen. Each model comes with it’s own instructions. We are seeing them more and more on cooking shows. An affordable home version can’t be too far away in the future.

Indirect Smoking on DIY outdoor Electric Smoker using a Single Burner, Rack, and Pan of Wood Chips.

If you have never tried Smoking before, go ahead- try it today or the next time you cook. You don’t even need to fire up a Grill. Use the above methods to bring natural Wood Smoked flavor to everything from Chips, Nuts, to Seafood, Sausages, Hams, Turkeys and even Rotisserie Chickens. Go for it- get your “Smoke-On”! Until next time, Eat and Be Well.

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Thanks for being among the first to visit the new “Basics of BBQ” Series. I am happy to preview it here on the Blog. Some material will be used for a current book project, tentatively called “The BBQ Catering Confidential Cookbook”. A version will also be shared on the California Gold BBQ Rubs Recipes Pages, under the New Owner’s Manual. Stay tuned, next time we will explore“Grilling vs. BBQ”.

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Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Email- Mick@TasteeBQ.com

To get started, here are Links to few Recipes with more detailed Smoking Instructions.

When you think about it, this could one of the World’s Greatest Mysteries. How did the word “BBQ” spread across the planet? Could it be with our language differences, it is just easier to say “BBQ” to describe tasty food? This all-inclusive term is used regionally around the United States, and in countries all over the world. It would take written volumes to describe all of the different styles. For the purposes of this Series, we will go over some the more common ways food considered BBQ is prepared around the world.

A sidewalk Mixed Grill at a restaurant in Puerto Vallarta, Mexico.

The Top 4 Ways the Word “BBQ” is Used:

1. Seasoned Foods– Many of these come nowhere near a grill, but are seasoned with dry mixtures that possess the familiar sweet and smoky flavors; i.e. BBQ Potato Chips, Pork Rinds, Sunflower Seeds, etc…

BBQ Seasoned Sweet Potato and Veggie Chips.

2. BBQ Sauces– They come in a wide variety of flavors and colors all over the world. Most are commonly added to Grilled or Smoked foods. May also be used on Broiled, Baked, Slow Cooker, Fried dishes, or as a Condiment; i.e. Baked BBQ Chicken. Fried BBQ Chicken Wings, Slow Cooker BBQ Pulled Pork, etc…

Texas style House-made BBQ Sauces at Bodean’s BBQ in London.

3. Grilled Foods– There are a vast array of cooking styles and techniques that people consider Grilling. From using a Griddle, to a Grill Pan, charring food in a Skillet or Wok, Stovetop and Countertop Grilling Devices. Of course there is outdoor cooking with Open Flame, on a Grill or in a Pit.

Moroccan style Grilled Chicken with Couscous and all the Trimmings at Momo’s in London.

4. Smoked Foods– For some people, food isn’t BBQ unless it has been infused with some form of smoke flavor. This can be done with Liquid Smoke, Wood Chips, Wood Chunks or cooked in a Wood Burning Oven, Terrine or Pit.

Smoked Ribs at The Joint restaurant in New Orleans.

Of course, there are many exceptions. For some reason, when it comes to Vegetable and Seafood dishes, people tend to refer to them as “Grilled” or “Smoked”, as opposed to BBQ. This is true even when they are cooked using the same techniques as the Meats. The popular dish BBQ Shrimp in New Orleans is sautéed in a skillet and served with a pan BBQ sauce. A big food chain in Korea is called BBQ Chicken. For them, the term “BBQ” stands for “Best of the Best Quality”. While Grilled Chicken is on thier Menu, the chain is best known for Fried Chicken. Go Figure…

Until next time, Eat and Be Well.

___________________________________

Thanks for being among the first to visit the new “Basics of BBQ” Series. I am happy to preview it here on the Blog. Some material will be used for a current book project, tentatively called “The BBQ Catering Confidential Cookbook”. A version will also be shared on the California Gold BBQ Rubs Recipes pages, under the New Owner’s Manual. Stay tuned, next time we will start answering the question-“What’s Grilling?”.

___________________________________

Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Email- Mick@TasteeBQ.com

Pitt Cue Co. Smoked Beef Ribs with Bone Marrow Mashed Potatoes and Pickled Red Cabbage. The Best BBQ Dish I had in London.

Barbecue Season is in full swing in countries all over the world. If you are like me, you’re always searching for something exciting and new in your travels. Especially when it comes to Food. Since my interest is Grilling, I always try to find something grilled on restaurant menus wherever I go. Wish every city had a BBQ Tour, where I could link up with a BBQ Chef and explore some of the best local places to eat (and avoid the over-priced tourist traps with mediocre food).

Steak & Co. is a Class Act with a variety of Rib styles. They are said to have some of the Best Mac and Cheese in London.

As it turns out, I usually end up creating culinary tours for myself whenever I visit cities outside of Los Angeles. I utilize a combination of Yelp, Trip Advisor, “Local BBQ Restaurant Reviews” (Google Searches), and good old “Word of Mouth” from Locals. Thanks to Facebook and Google, I am also creating a Friends’ network of Gluten Free and BBQ Foodies and Chefs from all over the U.S., and abroad.

At Ripley’s Museum London, I quiz a friendly Local about where to find the best BBQ.

When I am not doing BBQ, I like to take city tours of the best local Cuisines and do Cooking Classes to learn how to make them. In the past couple of years I have been fortunate to tour exciting food destinations like New Orleans, Paris, Mexico, Miami, Costa Rica and Chicago, among others. Some of these experiences have been subjects in “The Adventures of TasteeBQ”.

Authentic Texas style BBQ is alive and well at Bodean’s BBQ in London. They are popular for house made BBQ Sauces and delicious Burnt Ends.

Recently, I have been hearing from people who are planning travel to London, so I decided to share one of my favorite BBQ cities ever. I was there in the Fall of 2012, following the Olympics. Hopefully, the London BBQ scene hasn’t changed too much in the past year, or so. Please share any updates if you have more recent Pics of BBQ in London.

Tender Chicken and Ribs taste a more baked than BBQ at Adam’s Ribs. But the BBQ Sauce is great with the Fries.

From Adam’s Ribs, you get great views of Theatre Row in the West End.

Of course, throughout my travels there have been “Hits and Misses” when it comes to BBQ restaurants. The Catering part of my company has recently branched out to offer BBQ Tasting Tours in Los Angeles. Open to both L.A. Locals and visitors alike, friends have asked why would I promote the competition? I look at it a different way. As a Caterer, I seldom cook for groups of less than 10, and I have no intention of ever opening a BBQ restaurant in L.A. [Been there , done that with Chicago Pizza.] Plus it is a chance to take my BBQ Classes on the road, meet new people and nosh on some of the Best BBQ in town. The next Tour is coming up in a couple of weeks (details below). In the end, BBQ Tasting Tours is another small step in my company’s mission to Make the World a Better Place to Eat. Hope to see you there. Until next time, Eat and Be Well.

As a fan of International BBQ is was great to have Lunch at Momo Restaurant in London. Their Moroccan style Grilled Chicken was phenomenal, and came with Couscous and all the Trimmings.

Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Email- Mick@TasteeBQ.com

How I wanted to plate “A Popcorn Lips Now” for Frankenfood before we decided to put it into Popcorn boxes.

“Go Directly to Online Video. Do Not Pass ‘Go’! Do Not Collect $10,000 Dollars…” That just about sums it up. June has been an interesting month for me with TV Shows. I can’t prove that the writers of Lifetime’s Drop Dead Diva have ever heard of me or my BBQ Rubs company. However, there are so many coincidences in the Episode before the Series Finale… Now that the segment I filmed for Frankenfood has aired, I can take you Behind the Scenes of What Had Happened.

A visit to the Frankenfood Food Truck in Los Angeles.

Two Sundays ago, Drop Dead Diva aired an Episode called “Hero” about a guy who decides to make the world a better place by dressing in costume and saving people. I wear my signature costume sunglasses when I do appearances to Make the World a Better Place to Eat. Also, the latest Rub from my company is called HEROIC!. The first product we released is POWER. The fictional product in the “Hero” Episode is called “Power Blast”, it is an all-natural energy Supplement. Our product HEROIC! is becoming well known as the all-natural BBQ Rub with Superfoods. Coincidences? Get a bag of Popcorn, watch the “Hero” Episode of Drop Dead Diva, and you decide. [Also note that the flyer for “Power Blast” looks very similar to my company’s Facebook page.]

Last night, I watched with great anticipation the “Milwaukee Madness” Episode of the new show Frankenfood on Spike TV. No, I didn’t win the big $10,000 Prize. Yes, I am barely seen in the show that aired. But they were kind enough to feature me in an Online Video called “Frankenfood: Frankenfail: Popcorn Lips Now”. On the day of the shoot, I thought my round with the Judges went pretty well. Judge Josh played with my sunglasses and couldn’t stop eating my BBQ Popcorn dish. Judge Tony said “This Seasoning is Genius. I am going to take it and make a Million Bucks.” So when my Dish wasn’t right for Judge Krista’s “upscale” Wisconsin restaurant, and they were throwing things at me, I decided to throw my business card back at Judge Tony. You’ll have to see what they did with editing, where they took out all of the positive comments about my flavors (though you see Judges Tony and Josh licking their fingers- Spit Bucket is nowhere in sight).

Yes. I will still maintain my sense of humor. I will continue to watch TV, even Frankenfood. I am sorry to see Drop Dead Diva expire after only 6 Seasons. [Which may be 5 more than we’ll ever see of Frankenfood?] Time will tell. In the meantime, I will work on getting a real Publicist for some positive Press. A sincere Thanks the show’s producers for inviting me to compete. I wish Frankenfood the Best of Luck. And to Judge Tony: You can still call me. Let’s make that Million Bucks together. Until next time, Eat and Be Well.

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Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Email- Mick@TasteeBQ.com